Identification of caffeic acid (CA) in food such as honey is of interest as it has antioxidant, antibacterial, anti-inflammatory, anti-fungal, etc. properties. Accordingly it is necessary to provide a simple, fast, sensitive and low-cost method for CA determination. Here, the carbon paste electrode surface was modified with CuO nanoparticles to obtain CuONPs/CPE as an electrochemical sensor for CA. The CuONPs were synthesized via sol-gel method and characterized using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray (EDX), X-ray diffraction (XRD) and fourier-transform infrared spectroscopy (FT-IR). Electrochemical behavior of CA at the CPE and CuONPs/CPE surfaces was studied using cyclic voltammetry (CV) technique in phosphate buffered saline (PBS; 0.1 M, pH 2.3). The oxidation and reduction peaks of CA were observed at 0.49 (E) and 0.47 (E) V (vs. Ag/AgCl, 3.0 M KCl). Differential pulse voltammetry (DPV) was employed to measure CA, which showed a linear response range from 5.0 to 50.0 µM, with a limit of detection (LOD) and a limit of quantification (LOQ) as 3.21 and 10.7 µM, respectively. In real samples of Thyme and Astragalus honeys, CA was measured at 4.96 and 2.89 mg per g of honey, respectively. In order to comparison, the CA in Astragalus honey was determined with HPLC technique. The fabricated electrochemical sensor (CuONPs/CPE), with the ability to directly detect CA in honey samples, simplicity, rapid response, and cost-effectiveness, can be a suitable candidate for CA identification in food and beverage products.